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Old 11-30-2011, 08:02 PM   #11
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Originally Posted by msmofet View Post
We love smoked ham.

I like to pan fry a smoked ham steak then remove it from the pan and fry/saute bitter greens (I like turnip greens but collards, mustard or kale are also good) in the pan drippings with some butter and spices added.

Pan fried smoked ham steak, turnip greens (frozen with turnip pieces) fried in ham drippings, butter & spices, baby Red & Yukon potatoes (boiled, drained then smashed and tossed with butter & parsley), steamed broccoli, cauliflower & carrots.



Or fry it and add to split pea soup

Split Pea Soup (sautéed chopped smoked ham steak and onions, chopped carrots, chopped potatoes, split peas, water, salt, ground peppercorns and liquid hickory smoke).

msmofet, i'm beginning to think your photography skills are right up there with your well known culinary feats. i don't think i've ever seen a dappled cauliflower/dark greens saute duo such as this, so masterfully displayed, both complementing and challenging one perfectly turned ham steak. deliciously eye-appealing, msm....
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Old 11-30-2011, 08:38 PM   #12
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msmofet, i'm beginning to think your photography skills are right up there with your well known culinary feats. i don't think i've ever seen a dappled cauliflower/dark greens saute duo such as this, so masterfully displayed, both complementing and challenging one perfectly turned ham steak. deliciously eye-appealing, msm....
Thank you so much for the kind words V.
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Old 11-30-2011, 09:02 PM   #13
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I would treat them like a country rib, except a little less cooking time as they are probably more tender and are only 1/2 inch thick. Try braising in a mirapoix with added wine, pepper, chicken stock, italian seasoning, bay, garlic, and a tomato paste. A half hour from finishing, add onions, carrots, and potatoes. It is one of my favorite meals.

That is tonight's dinner.
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Old 11-30-2011, 09:44 PM   #14
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Are those the same as fresh picnics? (Fresh ham)?
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Old 11-30-2011, 09:52 PM   #15
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Yes, they are slices of fresh ham
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Old 11-30-2011, 10:53 PM   #16
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Fresh ham and fresh picnics are from the opposite ends of the critter. However, they should cook about the same assuming similar thickness.
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Old 11-30-2011, 10:58 PM   #17
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Fresh ham and fresh picnics are from the opposite ends of the critter. However, they should cook about the same assuming similar thickness.
You're right. My answer should have been clearer. Fresh hams yield ham steaks.

Fresh picnics are the front leg of the hog below the Boston butt (pork shoulder)
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Old 12-01-2011, 06:10 AM   #18
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Here's a little chart working from the front to the back.

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Old 12-01-2011, 06:12 AM   #19
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If it's only 1/2" thick, cook it like a 1/2" thick pork chop.
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Old 12-01-2011, 09:19 AM   #20
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msmofet, i'm beginning to think your photography skills are right up there with your well known culinary feats. i don't think i've ever seen a dappled cauliflower/dark greens saute duo such as this, so masterfully displayed, both complementing and challenging one perfectly turned ham steak. deliciously eye-appealing, msm....
I know what you mean, vitauta! I had to put a dribble cup under the front of my monitor! When msmofet posts her photos, I slobber all over the screen while trying to lick the taste off.

Just looking at her recipes will cause weight gain!
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